Brushed Ganache, Floral Separator and a Floating Tier

This cake was one of two created for a bride in Manhattan. This cake was white vanilla with fresh raspberry, lemon curd, and white chocolate lemon ganache finish.

The ganache coating was finished with a brush technique to give a more shabby-chic fine detail that married beautifully with floral separator. The infinity bands are frosted with a purple luster.

The floral separator is all sugar flowers. Over 200 roses, rose buds, phalaenopsis orchids, hydrangea, hypericum, freesia and blossoms. All detail on the orchids were hand painted. The floral separator took over 55 hours to create in total. The top tier is designed to look as if it’s floating above the flowers.

At the end is a picture of me and the bride with both of her cakes. The cakes traveled more than 400 miles from Buffalo/Niagara Falls, New York, to New York City. They were delivered to the Trump World Tower, 87th floor (I almost fainted!) across from the United Nations.